READY IN 1½ hrs

Pressure Cooker Potato Salad

Read Reviews (4)

"Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste." — Peach822

Directions

Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

May 24, 2012

This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes.

—ohgal

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May 10, 2012

Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing.

—lutzflcat

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5 Ratings

Oct 08, 2011

Loved it

—Sherry

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Apr 14, 2013

The recipe was very tasty! I left out the dill since my family doesn't care for it, but otherwise it was great. I used smaller yellow potatoes (a little bigger than an extra large egg) and set them for 6 minutes in my Instant Pot. They were still a little hard in the middle after the suggested amount of time. I put them back in the pressure cooker for another 4 minutes and they seemed perfect. Next time I will let them cook for 9 0r 10 minutes before quick release. I think it's just the difference between pots that made for this discrepancy.

—stephoney

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Nutrition

Calories
341 kcal
17%

Carbohydrates
40.3 g
13%

Cholesterol
113 mg
38%

Fat
17.4 g
27%

Fiber
3.7 g
15%

Protein
7 g
14%

Sodium
215 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pressure Cooker Potato Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 341
** Calories from Fat: 157

% Daily Value *
** Total Fat 17.4g 27 %
** Saturated Fat 3.1g 15 %
** Cholesterol 113mg 38 %
** Sodium 215mg 9 %
** Potassium 793mg 22 %
** Total Carbohydrates 40.3g 13 %
** Dietary Fiber 3.7g 15 %
** Protein 7g 14 %
** Sugars 2.8g
** Vitamin A 6 %
** Vitamin C 44 %
** Calcium 4 %
** Iron 10 %
** Thiamin 23 %
** Niacin 34 %
** Vitamin B6 45 %
** Magnesium 17 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.